- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- vegetable oil
- 30 mL
- 1 cup
- coarsely chopped oyster mushrooms
- 250 mL
- 1
- small onion, diced
- 1
- clove garlic, finely chopped
- 6.5 oz
- pork tenderloin, cut in medallions and thinly sliced
- 180 g
- 2 cups
- broccoli florets
- 500 mL
- 1/2 cup
- sliced water chestnuts, drained
- 125 mL
- 1/4 cup
- chicken broth
- 60 mL
- 1/2 tsp
- toasted sesame oil
- 2 mL
- 2 tbsp
- sesame seeds, for garnish
- 30 mL
Directions
- Step 1
- Heat oil in a very large high-sided skillet or wok over high heat. Add the mushrooms; cook, stirring, for about 1 min.
- Step 2
- Add the onion and garlic. Cook, stirring constantly, until slightly softened, about 5 min. Add the pork and broccoli; cook, stirring constantly, until the pork begins to brown, about 5 min.
- Step 3
- Add the water chestnuts, broth and sesame oil; cook for 2 min. Garnish with sesame seeds. Serve on its own or with rice, rice noodles or quinoa.
Tip
To make ahead, slice the pork tenderloin into medallions and then into thin strips; place in freezer bag and freeze for up to a month.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe): 165g
- Calories:
- 190
- Fat:
- 11
- Saturated Fat:
- 1
- Carbs:
- 10
- Fibre:
- 3
- Sugar:
- 3
- Cholesterol:
- 25 mg
- Protein:
- 12
- Sodium:
- 95 mg
- Potassium:
- 0
